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Rhubarb Cinnamon Pecan Cake

This Rhubarb Cinnamon Pecan Cake topped with homemade whipped cream is the perfect spring dessert with crunchy nuts and a moist cake.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Cake
Cuisine: American
Keyword: moist rhubarb cake, Rhubarb Cake, rhubarb cinnamon cake, rhubarb pecan cake
Servings: 12
Calories: 438kcal
Author: The Creative Bite

Equipment

  • KitchenAid 5-Speed Hand Mixer

Ingredients

Rhubarb Cake

  • 4 eggs
  • 1 1/4 cups vegetable or canola oil
  • 2 cups granulated sugar
  • 2 teaspoon vanilla extract
  • 3 cups all purpose flour
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 4 cups chopped rhubarb stalks
  • 1 cup chopped pecans

Whipped Cream

  • 1 cup heavy whipping cream
  • 3 Tablespoons powdered sugar
  • 1/2 teaspoons vanilla extract

Instructions

  • Rhubarb Cake
  • Preheat oven to 350°.
  • In a large bowl, blend the eggs, oil, sugar and vanilla together.
  • Add the dry ingredients to the bowl and mix just until well combined. Fold in the pecans and rhubarb.
  • Spread the cake batter in a greased 9x13 pan. Bake at 350° for 40-50 minutes, or until a toothpick comes out clean in the center.
  • Allow to cool at least 20 minutes before serving with whipped cream.
  • Whipped Cream
  • Add cream, powdered sugar and vanilla to a medium chilled bowl. Beat on high for about one minute just until stiff peaks form.

Nutrition

Serving: 1g | Calories: 438kcal | Carbohydrates: 66g | Protein: 8g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 84mg | Sodium: 284mg | Fiber: 3g | Sugar: 37g